Try this Creamy Vegan Broccoli Soup recipe, or contribute your own.
- 1 clove garlic minced
- salt to taste
- 1/4 tsp salt
- 2 tsp olive oil
- 1/3 cup onion finely chopped
- 1/3 cup celery finely chopped
- 1/4 cup coconut milk
- 3 tbsp flour
- 2 tbsp nutritional yeast
- 2 tbsp extra-virgin olive oil (any neutral oil or vegan m
- 2 1/2 cups broccoli chopped
- 1/3 cup carrots finely chopped
- 1 1/4-1 1/2 cup vegetable broth
- 1 cup suncoast gold unsweetened macadamia delight (or ot
- 2/3 cup broccoli florets
- Carbohydrate 22.6961533258571 g
- Cholesterol 0 mg
- Fat 5.68883666886257 g
- Fiber 5.4419165479607 g
- Protein 7.68137500032159 g
- Saturated Fat 3.77665778062349 g
- Serving Size 1 1 serving (180g)
- Sodium 1220.58522222427 mg
- Sugar 17.2542367778964 g
- Trans Fat 0.752837222392716 g
- Calories 155 calories
Step-by-step
- In a medium saucepan, heat olive oil over medium heat. Add the broccoli, carrot, celery, onion, and garlic. Sprinkle with ¼ tsp salt. Sauté until onion is translucent and just tender.
- Sprinkle vegetables with 3 tbsp flour. Stir and cook for at least 1 minute. Whisk in the vegetable broth. The soup should thicken as you stir. Whisk in the unsweetened macadamia milk, the coconut milk, and the nutritional yeast. Simmer over medium-low for at least 10 minutes, or until the vegetables are tender. Purée the soup to your liking. If you prefer a chunkier soup, lightly blend on a slow speed. I prefer to blend ½ to â…” of the soup until smooth and mix it with the remaining chunkier soup.
- In a small, separate saucepan, heat olive oil over medium heat. Add the broccoli florets and sprinkle with salt. Sauté until just nearly tender. Turn the heat up to high and continue to cook, stirring sporadically, until the broccoli has a nice brown/black edge on at least 1 side. Remove from heat and set aside.
- Ladle soup into bowls. Drizzle with a little bit of olive oil, top with browned broccoli florets, vegan cheese shreds (optional), and cracked black pepper. Serve with bread or buns, crackers, or sandwiches. Enjoy!
Achieving Plant-Based Creaminess Without Dairy
Replacing dairy cream with macadamia milk and coconut milk alters the fat profile significantly, requiring precise heat control to prevent separation. Simmer the base liquids on medium-low for 10 minutes to marry the flavors without scorching the starches. Flour cooked with oil for at least one minute eliminates raw flour taste and builds a stable roux. Nutritional yeast provides savory depth while boosting protein content naturally. Whisking vegetable broth steadily into the flour mixture prevents lumps from forming during the initial thickening stage.Blending Methods and Equipment Adjustments
An immersion blender offers the fastest processing method directly in the saucepan, though a countertop blender yields a silkier texture. Partial blending preserves structural integrity by keeping half the vegetable pieces intact. Sautéing separate broccoli florets in olive oil over high heat until they develop dark edges introduces vital textural contrast. Ladle the blended hot soup into bowls immediately while maintaining a serving temperature above 140 degrees Fahrenheit.
